The roasto dish is one of the most distinctive international dishes, and it is fully roasted chicken with a little spice and spices, and as we know, fat and brake on proteins.
Ingredients
- Chicken breast: one kilogram.
- Islands: 1.
- Onion: No. 1.
- Garlic.
- Ground coriander: a teaspoon.
- Chopped parsley: half a cup.
- Pistachios: 1/4 cup.
- Rosemary: half a teaspoon.
- Oregano: Half a teaspoon.
- Oud Cinnamon: No. 2.
- Garland Paper: Number of.
- Cinnamon Grounded: 1/2 teaspoon.
- Hull crushed: Brush.
- Vegetable oil: 2 tablespoons large.
- Starch: large spoon.
- Eggs: number 1.
- Salt and black pepper: as desired.
How to prepare:
- Grind the chicken breast with egg, chopped parsley, coriander and oregano in the electric machine.
- Fry onions and garlic and add to the previous ingredients with salt, halo, cinnamon and black pepper. Then hit the ingredients again to form a paste. Roll the dough into a loaf and place it on a piece of nylon and cover it with a similar one, then grow by shobak.
- Peel the carrots and cut into small squares sprinkled on the paste of roasto with the amount of ground pistachio nuts, and damaged in the form of sandwiches. · Heat the oil and roasted chicken roasto until it becomes golden color. Add a quantity of water and perfumery (rosemary, cinnamon and bay leaf). Leave the roasto on low heat until cooked.
- After maturation, raise the roasto from the spatula, and cut into thin slices. · Drain the chicken stock from the leaves and leave aside.
- Dissolve the starch in half a cup of cold water and then add to the chicken stock and put on the fire and continue stirring until the sauce is rich.
- Roasto chicken can be served with potato purée. Pour the sauce over the roasto and the purée.